Recipes to Share

Monday, June 30, 2008

garlic shrimp linguine

I love seafood, but don't cook with it often (SOMEone in the family isn't a big fan). But when David said he was kind of in the mood for shrimp, I was all over it. We made this together, tweaking a recipe we found on This is our version.


1 lb. uncooked linguine
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsley
salt & pepper to taste
1 lb. medium shrimp, peeled & deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.

Wednesday, June 18, 2008

chicken & grape pasta salad

We're in the full swing of summer here and I want to eat foods that are COLD. This pasta salad hits the spot.


3 chicken breasts, cooked & cut into bite-sized pieces
16 oz. pasta shells, cooked
3 stalks celery, chopped
2 c. grapes, halved
1/2 c. slivered almonds, toasted
1 c. mayonnaise (maybe a touch more)
1 Tbsp. dill
1/2 tsp. salt
1/8 tsp. pepper

Mix all ingredients and chill. This makes a big batch (it will fill a large bowl), so it's perfect to share at a BBQ.